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Recipes by Fiona Young-Brown

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A New Cookbook Means I'm Cooking Persian

A New Cookbook Means I'm Cooking Persian by Fiona Young-Brown

This past weekend, I returned home from England with some new cookbooks in hand and some new toys in the kitchen. Lots of new experimenting to be done over the next few weeks.I started with something from my latest cookbook purchase. Last year, while we were in San Francisco, we are lunch at the most wonderful Persian restaurant. So…

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Quiche and the Importance of Fact-Checking Recipes

Quiche and the Importance of Fact-Checking Recipes by Fiona Young-Brown

For the last month, I have been visiting family back in Kent. This means I've been enjoying lots of foods I can't easily get in Kentucky - pork pies, good English bangers, minted lamb chops, smoked haddock, and so on. And this past weekend, I made a quiche.For the uninitiated, quiche is a traditional French savory tart, made with a…

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Yule Log

Yule Log by Fiona Young-Brown

There is something so wonderfully festive about a Yule Log - chocolatey, sprinkled with powdered sugar to resemble snow, perhaps a few holly berries.I always grew up with fruit cake for Christmas, a deliciously rich concoction that my mother baked in September and would carefully drop with brandy to keep moist until December. It was…

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Food Shows and BAT Burgers

Food Shows and BAT Burgers by Fiona Young-Brown

It's been an interesting few days of food, with two shows, a meaty discovery, and a new twist on the BLT.First the food shows.Despite having lived in Lexington for some 14 years, I had no idea that we had an agricultural school until last week, although in all fairness I don't think it's been in existence that long. Locust Trace…

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Make Your Own Worcestershire Sauce

Make Your Own Worcestershire Sauce by Fiona Young-Brown

Worcestershire sauce.Darkly hued. Tangy. Frequently mispronounced by non-Brits.A great addition to soups, stews, scrambled eggs, roast beef... you name it, a dash of the W can add a splash of rich, spicy flavor.Lea & Perrins ad from c. 1900.(Image in Public Domain)Based on an old Greco-Roman fish sauce, the most famous brand of…

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An Anniversary Cheesecake to Top All Others

An Anniversary Cheesecake to Top All Others by Fiona Young-Brown

Regular readers will know that this past week was our wedding anniversary. Fourteen years since we said "I do" in a tiny English chapel in front of the wonderfully stereotypically English Father Steptoe.With our anniversary comes the usual "what to make" panic. This year, I settled on the simple for the main course - a caprese salad,…

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Moroccan-inspired Scallops on Lemongrass and Chive Risotto

Moroccan-inspired Scallops on Lemongrass and Chive Risotto by Fiona Young-Brown

I love scallops. I love seafood, but scallops in particular, with their subtle taste that lends them to an endless variety of flavor additions, and their soft but oh-so-slightly meaty texture.Recently I saw nice big sea scallops in the local store. Pulling out my trusty app, I soon learned that sea scallops are generally ok to eat, so…

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Like Ice Cream? Like Creme Eggs? Then Combine the Two!

Like Ice Cream? Like Creme Eggs? Then Combine the Two! by Fiona Young-Brown

The older I get, the more I realize that tastes do indeed change with age. Tomatoes were something I couldn't stand when I was a teen; now I will happily consume a punnet of red cherry toms as a snack. Goat cheese, olives, avocado - all things that now are must-haves for me, but which I once couldn't stand to be near.My palate has…

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Turkey Spinach Loaf and Banana Bread Pudding

Turkey Spinach Loaf and Banana Bread Pudding by Fiona Young-Brown

Bananas Foster Bread PuddingAfter a hectic month of being on a film set, I am back home and caught up enough to be able to spend some time in the kitchen again. (One of the things I miss most when I'm away from home is cooking in my own kitchen.)By Friday, I was caught up on sleep, work, laundry, and grocery shopping to get me to the…

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Beef Shanks and Red Cabbage

Beef Shanks and Red Cabbage by Fiona Young-Brown

Occasionally I'll find myself in the grocery store staring at something and thinking, "I've never used one of those before. I must have it." It's how I came to try Buddha's Hand and chicken livers. Most often, this happens as I'm browsing the meat department.So that's how I came home recently with a bag of beef shanks.If you're not…

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