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Nibbles #11

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Nibbles

Nibbles #11

The history of Peking Duck, recipes for first time foragers, and how Chinese food won over the world.

Rachel Phipps
Apr 30, 2023
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Nibbles #11

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Welcome to Nibbles where once a month I share everything brilliant I’ve been reading on the web as well as some general updates from my kitchen, my vegetable garden during the growing season, and other miscellaneous ‘you really need to know about’ updates.

If you’ve arrived here from elsewhere and you’re not yet a subscriber, you can sign up here so not to miss out on monthly ingredient essays (featuring a different ingredient every month), exclusive recipes, sneak peaks into some of my favourite food people’s kitchen cupboards, and the occasional long read!


The best of the season: Wye valley asparagus with a rich, delicious truffle hollandaise and a poached egg, finished with a clever little lift of what I think was a variety of lemon balm at a hidden gem newly opened happily near to my house: Boys Hall in Ashford.
  • The Gastro Obscura newsletter on how Chinese food won over the world.

  • So apparently I can use my SodaStream to extend the life of my salad leaves. (via David)

  • I’m also shocked to discover that Tudor beer was actually the same strength as ours, about 5%. Concerning to think the amount of it they consumed every day… (Possible £)

  • The love story behind this delicious looking recipe for Chutney Egg Pattice:

    Beyond Butter Chicken
    Chutney egg pattice and a love story
    I’ve only been to Delhi, India four times. The third time I went there was as part of the Return to Roots program - a brilliant immersion program for Zoroastrian youth from the global diaspora started by Arzan Wadia and the Federation of Zoroastrian Associations of North America…
    Read more
    6 months ago · 1 like
  • The fascinating history behind both Peking duck, and what might just be the worlds oldest chain restaurant:

    Tabled
    Your last meal on earth? I'd be happy with this
    If there’s any upside to deprivation, it’s the level of joy that an unexpected find can bring. On one humid day in Moscow, I poked about in the open freezer at Polska, the Polish shop representing the benefits of that then-Soviet satellite, and uncovered a frozen duck…
    Read more
    6 months ago · 9 likes · 15 comments · Julia Watson
  • Margaret Atwood being both funny and realistic about the editorial process:

    In the Writing Burrow
    THE EDITORIAL PROCESS!
    You’ve written a book. You’ve even finished it! (Congratulations! Many don’t.). Or you think you’ve finished it. Or you hope…. You’ve done your best to edit the monster yourself. (You may well be thinking of it as “the monster” by now.) You’ve run it through Spell Check, which has caught some of the typos but not all, and has sometimes lied to you or go…
    Read more
    7 months ago · 399 likes · 62 comments · Margaret Atwood
  • Also, Hattie has some excellent thoughts on taking a step back from projects and getting headspace as a writer:

    In Writing with Hattie Crisell
    Making notes after dark
    Paying subscribers can hear me read this newsletter aloud here, or on your podcast app…
    Read more
    5 months ago · 22 likes · 8 comments · Hattie Crisell
  • Because we’ll never reach the point where too many years have passed to review Claudia Rosen’s The Book Of Jewish Food again.

  • A year ago Kim arrived in Poland to volunteer feeding refugees from Ukraine with World Central Kitchen:

    Lulu Pork Chop
    The war is (still) here
    A year ago today, I was headed to Poland. I take you along for the ride that still enters my dreams.Thanks for reading Lulu Pork Chop! Subscribe for free to receive new posts and support my work. The Russian invasion of Ukraine is eight weeks old. Ukrainians are fleeing in droves, boarding SRO trains for the slow ride to Poland…
    Read more
    5 months ago · 4 likes · 2 comments · Kim O'Donnel
  • Jolene takes us on a deep dive into the fascinating history of Punch Romaine:

    Time Travel Kitchen
    Punch Romaine
    A warm welcome to the many new subscribers who have joined over the past week. As always, thank you to all subscribers. Glad you’re here. When I asked a few friends who know things whether they’d ever heard of Punch Romaine, their answer was “no”. This made me feel better about myself because the only Romaine I ever knew was …
    Read more
    5 months ago · 37 likes · 41 comments · Jolene Handy
  • An interview with Tamar Adler about her genius new leftovers cookbook / reference book:

The Jewish Table
Sephardi Tomato Rice (Arroz con Tomat)
This week’s The Jewish Table newsletter is free for all. The next public newsletter will drop in a month. Want more? Paid subscribers get recipes/stories from around the Jewish world every single week. Don’t miss out: upgrade your subscription today. (Paid subscriptions help keep the lights on too, so—thank you…
Read more
5 months ago · 12 likes · 1 comment · Leah Koenig
  • Did you know that you can eat dandelion flowers? And that they make a delicious-looking tempura?

    Fireside
    Gardening and Wildness
    (Photo from last year’s garden)Fireside is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. By the end of August, overwhelmed by heat, weeds and the reality that there could have been a much greater harvest had there been more knowledge, more time spent in the dirt, and more valiant ef…
    Read more
    5 months ago · 7 likes · 2 comments · Ashley Rodriguez

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Wild Garlic & Feta Scones - best served split in half, thickly spread with your best unsalted butter and sprinkled with flaky sea salt.

What I’ve been cooking: It has been a busy month away from the kitchen, so just a few small, yet mighty offerings here. For my Macknade residency I’ve made Stroopwafel Brownies, which really is a recipe for a foolproof brownie that will always be fudgy and never dry (hint: they contain no melted chocolate!) that can support no end of add-ins.

Over on my blog, I’ve expanded my suggestions for sundries the next time you make Indian food at home with my Air Fryer Bombay-style Potatoes, and I’ve finally found time to head into the kitchen with this seasons foraged bounty and make some Wild Garlic & Feta Scones.

And, finally over at Project Meal Plan I’ve got a meal prep-friendly recipe for Creamy Tuscan Chicken which also, surprisingly, freezes really well.

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Nibbles #11

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Nibbles #11

ingredientbyrachelphipps.substack.com
Hattie Crisell
May 2Liked by Rachel Phipps

Thank you Rachel!

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1 reply by Rachel Phipps
Kim O'Donnel
Writes Lulu Pork Chop
Apr 30Liked by Rachel Phipps

thank you for sharing my piece on Poland! all best.

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