tag:blogger.com,1999:blog-32236077393322786792026-04-06T16:10:15.575-04:00A food blog with recipes and an interest in design, interiors, photography and travel, all in relation to the cooking, serving and eating of food.Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-3223607739332278679.post-35956554892864566542010-10-31T15:38:00.000-04:002010-10-31T15:39:26.441-04:00

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com39tag:blogger.com,1999:blog-3223607739332278679.post-16422066659754058072010-10-25T18:43:00.001-04:002010-10-25T22:44:21.399-04:00

I'm not going to pretend I had any idea what raviules were before I saw them in an issue of Australian Gourmet Traveller, but as soon as I saw the photo of them, I knew they had to be mine. They are, according to AGT, "essentially a French version of gnocchi." I have no idea to pronounce "raviules," either, so I find it easier just to call them tasty potato friends.I wasn't making these for a

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com12tag:blogger.com,1999:blog-3223607739332278679.post-89834646103452194862010-10-16T11:37:00.001-04:002010-10-16T13:54:07.022-04:00

Strawberry jam ice cream: pretty pretty pretty. And sweet in just the right subdued kind of way. It's lovely as a scoop on its own, and amazing mixed with meringue and raspberries. You MUST use homemade or good quality store-bought jam - the kind with chunks of fruit in.strawberry jam ice creamfrom Simon Hopkinson, Week In Week Out300ml full fat milk1/2 vanilla pod, split lengthways*4 egg

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com16tag:blogger.com,1999:blog-3223607739332278679.post-40405680497416427942010-10-10T17:58:00.002-04:002010-10-10T19:33:47.252-04:00

Nigel Slater, in his 'Kitchen Diaries', cooks the way I'd like to: seasonally, spontaneously, depending on what he finds at the market or in his back garden. It always sounds so lovely and grown-up, and every now and then I manage it, but in reality I cook in one of two ways: I make the same thing over and over again, because I'm busy and it's easy, or I read a recipe in a magazine or cookbook or

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com9tag:blogger.com,1999:blog-3223607739332278679.post-51800080553354597402010-10-07T17:22:00.001-04:002010-10-07T19:05:03.491-04:00

I love making birthday cakes for other people, and this was for one of the sweetest people I know. I knew I wanted a classic cake that would look simple and beautiful, and taste incredible. So I turned to Mark Bittman; this seemed like a job for the minimalist. I'm not sure that I'll ever need to try another chocolate birthday cake recipe - this one, to me, is perfect. It's fluffy and moist,

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com8tag:blogger.com,1999:blog-3223607739332278679.post-20848454922285878872010-10-02T10:59:00.006-04:002010-10-02T12:24:03.949-04:00

Two weeks ago, in a moment of midnight weakness, I ordered an ice cream machine, mainly because I'd just found this recipe for roasted banana ice cream. Bananas roasted with brown sugar and butter until all their sweet goodness comes out in a sticky syrup; no eggs or cream required, because the consistency of the bananas themselves does all the work; and, as a final touch, globs of dulce de leche

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com8tag:blogger.com,1999:blog-3223607739332278679.post-62281313458376524992010-09-27T23:33:00.003-04:002010-09-27T23:48:15.146-04:00

Today was the first day it's felt like autumn in Austin, and if I've ever felt like falling to my knees and kissing the now-less-infernal earth, it was this morning. This sun-dried tomato and almond pesto has been my go-to meal in the busy, hot first weeks of semester, and I think it'll last well into the cooler months. It's seasonal transitional kind of food - a little bit comfort and a little

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com3tag:blogger.com,1999:blog-3223607739332278679.post-91282903876853421982010-08-30T23:19:00.001-04:002010-08-31T00:47:56.625-04:00

A steady diet of popsicles is the only way to survive August in Austin, and I speak with great authority, since it's now the end of August and I've survived. I love anything melon flavoured; I love these popsicles, which are sweet and simple. I love my friend Kate for modelling them for me, and for still being my friend when I told her that Australians call them iceblocks.I bought this popsicle

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com6tag:blogger.com,1999:blog-3223607739332278679.post-43139266283511319982010-03-31T23:41:00.006-04:002010-04-01T00:15:37.715-04:00

So yes, the food item in the above photograph looks nothing like an egg. It's not even egg shaped. But these tasty little cakes - so simple, but so good, flavoured with nutmeg and topped with butter, cinnamon and sugar - are the usually egg-shaped creation of Gesine Bullock-Prado. I ate one at Walton's Fancy and Staple, a wonderful bakery/cafe here in Austin owned by Gesine's famous sister Sandra

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com12tag:blogger.com,1999:blog-3223607739332278679.post-8751283009874762802010-03-07T08:15:00.000-05:002010-03-07T12:33:43.966-05:00

I should say right away that real lamingtons don't look like these - they're cubes of sponge cake, sometimes with jam in the middle, coated in chocolate and sprinkled with coconut. Like this.* According to wikipedia, they're named for the 2nd Baron Lamington, Charles Cochrane-Baillie, who was Governor of Queensland from 1896-1901, and whose household at some point invented them, impromptu, at the

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com12tag:blogger.com,1999:blog-3223607739332278679.post-75491441096332581052010-03-02T12:43:00.000-05:002010-03-02T13:59:02.807-05:00

I've been an Australian expat for eight years now - with some much-needed months-long intervals at home - but this is the first year it's ever occurred to me to throw an Australia Day party. I think there must be something about Texas that inspired me. Also, this is the first time I've been the only international among a group of friends - my closest friends here are all American, and I love them

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com11tag:blogger.com,1999:blog-3223607739332278679.post-61458135223311649452010-02-28T23:21:00.006-05:002010-02-28T23:47:41.794-05:00

I've discovered something about food blogs and graduate school: they're often mutually exclusive. This semester has been manic, but I took today off and spent it in lovely Georgetown, Texas, just north of Austin, meeting a friend's horses, doing some low-level antiquing, eating hamburgers and drinking chocolate shakes at the fabulous Monument Cafe, and taking photos for the first time in weeks

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com7tag:blogger.com,1999:blog-3223607739332278679.post-19492583107750771052010-01-13T06:15:00.000-05:002010-01-13T11:25:15.512-05:00

Who knew that throwing some apples in with roasted red peppers (capsicums) and tomatoes could taste so fabulous? That touch of sweet fruit in amongst the chili and garlic makes all the difference. I made this salad as part of my Arabian Nights feast, and it all vanished quickly.Roast Pepper, Tomato & Apple Saladadapted from Claudia Roden's Arabesque3 fleshy red bell peppers (capsicums)1 large

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com6tag:blogger.com,1999:blog-3223607739332278679.post-55663765190380900742010-01-11T06:08:00.000-05:002010-01-11T16:09:17.002-05:00

Another dish I made for my Arabian Nights feast: a smooth, flavourful salad of chickpeas with yoghurt, cumin, coriander (cilantro) and mint. Using fresh chickpeas would make this even tastier; just make sure you soak them overnight. I sprinkled this with pomegranate seeds just before serving - pretty and delicious.Chickpea & Yoghurt Salad400g (14 oz) tin chickpeas, well rinsed and drained3/4

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com12tag:blogger.com,1999:blog-3223607739332278679.post-15768208042574207272010-01-08T06:30:00.002-05:002010-01-08T12:27:44.461-05:00

These were the only non-vegetarian element of my Arabian Nights feast: two varieties of tasty meatballs with a Turkish twist, both served in a sticky, garlicky tomato sauce. The first kind match lamb with mint (I love that flavour combination) and the tiniest taste of cinnamon, while the second variety combine beef with even stronger flavours: cumin, parsley and pine nuts. I love pine nuts in

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com5tag:blogger.com,1999:blog-3223607739332278679.post-4124638439139932742010-01-07T06:22:00.001-05:002010-01-07T10:53:52.101-05:00

This warm salad, which I served as part of my Arabian Nights feast, would also be fabulous with a roast chicken (maybe smeared with some harissa) and pilaf rice.Moroccan Sweet Potato Saladadapted from Claudia Roden, Arabesque1 large onion, coarsely chopped5 tbsp extra virgin olive oil1 lb (450g) sweet potatoes, peeled1/2 tsp ground ginger1/2 tsp ground cumin1/2 tsp paprikasaltjuice of 1/2 lemon2

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com3tag:blogger.com,1999:blog-3223607739332278679.post-5666560622638814732010-01-07T06:11:00.000-05:002010-01-07T10:53:00.804-05:00

A simple, delicious way of dressing carrots to go with the rest of my Arabian Nights feast.Moroccan Carrot Saladadapted from Barry Vera's Feast Bazaar500g (1lb 2 oz) carrots, peeled and sliced into 5mm (1.4 in) rounds60ml (1/4 cup) white wine vinegar1 tsp ground cumin1 tsp paprika1 1/2 tsp caster (superfine) sugar (or ordinary sugar)2 tbsp lemon juice1-2 tbsp extra virgin olive oil1 handful

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com0tag:blogger.com,1999:blog-3223607739332278679.post-43442471264574091942010-01-06T06:26:00.000-05:002010-01-06T18:37:36.360-05:00

I haven't really talked about this on O Pistachio before, but one of my favourite things about cooking is putting together sumptuous menus and spending days planning, shopping for and cooking them, only to watch my friends eat everything in a couple of hours. I'm less interested in perfectly curated three/six/ten course meals, though they can be fun (and I admire people who can pull them off);

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com6tag:blogger.com,1999:blog-3223607739332278679.post-12388129714768027622010-01-03T00:32:00.001-05:002010-01-03T12:44:38.284-05:00

On January 3 2009 - one year ago today - I lived in a small town in New Hampshire. There had been snow on the ground since October, and all the revelry of Christmas and New Year was over. I was left with a great deal of washing up, all kinds of vows to de-tox, and my new year's resolutions, one of which was to start the food blog I'd been thinking about for years. On January 3, I stopped thinking

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com9tag:blogger.com,1999:blog-3223607739332278679.post-834235122149525542009-12-22T13:55:00.005-05:002009-12-22T17:01:33.868-05:00

I'm spending my holidays back in England's Lake District, where snow is falling, snow on snow, and my days are spent walking in the hills or reading by the fire. I'm a pampered guest, so I'm not really cooking, but I'm feasting on things like Grasmere gingerbread and Cartmel sticky toffee pudding.Thank you so much for reading O Pistachio this year (I can't believe it's nearly time for the one

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com5tag:blogger.com,1999:blog-3223607739332278679.post-72357128224927342562009-12-17T05:00:00.000-05:002009-12-17T11:09:54.373-05:00

Frosting is a foreign term to me - usually I'd say icing. But when it has cream cheese in it, I feel like it just has to be called frosting. I made this to go with gingerbread cupcakes, but I can imagine it just as happily on carrot cake, or chocolate cake, or basically any other kind of cake. Those cupcakes are delicious enough not to be a mere vehicle for frosting, but you'd want to make sure

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com6tag:blogger.com,1999:blog-3223607739332278679.post-34942803433259442452009-12-17T03:19:00.001-05:002009-12-17T11:10:51.976-05:00

Please make these: they're amazingly good. They're warm with ginger and spice, soft, and they're great as tiny little cakes, which is how I made them. The cream cheese frosting is so phenomenal that I'm going to give it its own post, just so I can find it easily in the future. I took them to a party and let people ice their own cakes; the kids liked them plain, the grown-ups were all over the

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com7tag:blogger.com,1999:blog-3223607739332278679.post-38289500157450303592009-12-11T17:18:00.005-05:002009-12-11T17:38:10.583-05:00

Maple syrup is one of those flavours that is miraculous with everything. Truly - everything. I'm grateful to America for a lot of things (some of my dearest friends, for example), but maple syrup with bacon is very high on the list. I'd never combined these two delicious things until I moved to the US. You might say my life hadn't really begun, and if you were to say that, I might protest only

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com6tag:blogger.com,1999:blog-3223607739332278679.post-81102934209664273452009-12-08T12:38:00.000-05:002009-12-08T18:44:33.102-05:00

I made these as a bribe: I had to give a presentation in class (on this extraordinary object, which in other circumstances - for example, at a party, with bourbon - I'd be happy to talk about at length), it was far too early in the morning, and I thought it was best to distract my audience with muffins. Now I think they may be the perfect decoy in all kinds of situations. They're a little spicy

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com10tag:blogger.com,1999:blog-3223607739332278679.post-46725384523921958722009-11-22T11:55:00.000-05:002009-11-22T15:33:52.225-05:00

I get to have two Thanksgivings this year, which I think is impressive for someone who isn't even American. First up was Friends Thanksgiving, imported from Montana by dear friends with the motto "all the food and none of the family". It was one enormous, delicious, Thanksgiving-themed pot luck, and dessert was partly my responsibility. Both of my contributions were Australian - a pavlova, which

Philomenahttp://www.blogger.com/profile/06197124251166429542noreply@blogger.com11