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Foodie MacFoodface

Food flâneur. Gastronaut. Badass. Purveyor of fine recipes and musings about my dinner to the masses.

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Vermont, Vermont, Vermont - a cheesy, beer-heavy odyssey

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It's Butternut Soup Season, Motherfuckers

Ah! I don’t know about you, but I can’t wait to get my hands on some fucking butternut, and make soup. That shit is going to taste so seasonal. I’m about to head out to the store right now to find that mutant squash fucker, peel and de-seed it, toss it in olive oil, and roast it just right. When my guests come over it’s gonna be like, BLAMMO! Check out my roasted butternut soup, assholes. Guess what season it is — fucking fall. There’s a nip in the air and my house is full of tasty fucking squash soup. They set the clocks back this weekend past, and Thanksgiving is in sight. The summer garden is all but dead, and my toes are creaking at the prospect of frost. It's Roasted Butternut Soup season, mofos. I'm from the nether-regions of the African continent, where butternut squash grows with abandon and every restaurant and household hoards a secret recipe for the sacred soup. At the intersection of the prevailing westerlies and trade winds, the vernacular cuisine of my h...

Kimchi Fried Rice with Shrimp and Whatnot

Hailing, as I do, from the nether regions of the African continent, the arcana of Korean cuisine have never really been my bag. As a consequence of later life travels in the Koreatowns of Trumpistan I have learned that the Han-In diaspora makes a good fist of chicken wings and their indoor barbecue is an innovation that I fully endorse. While I have had occasion to taste it on the restaurant circuit, expanding my use of buried, fermented vegetable matter has hitherto not been high on my kitchen experiments list. A Dutchman of this parish, with whom I compare occasional notes about cookery and home economics, has consistently extoled the virtues of Kimchi (a fermented cabbage matter, stewed in the hot sauce paste of the Korean people, and buried in their yards). Kimchi is, so the Hollander claimed, a cheap, versatile and healthy vegetarian snack one can store in the refrigerator for months without fear of tummy knack. What’s more, he has been known to say, it makes an excellent ...

Pan-Fried Salmon with Roasted Spaghetti Squash, Kale, Green Beans and Beurre Blanc

A spaghetti squash had been loitering on the kitchen counter for weeks, demanding attention. Thankfully, this particular fall phenomenon has a relatively long shelf-life and, as a consequence, I could eyeball it, and wait for optimal squash roasting conditions to avail themselves. With the moon in a waxing crescent, rain in the overnight forecast, and an oversupply of kale from my garden plot, the squash's fateful evening duly arrived. But, I also had a hankering for fish... and lemon vinaigrette. Following a quick scan of the interwebs for inspiration (beurre blanc, ahoy!), and having stowed the pesky squash in the oven to roast in my absence, I alighted to the supermarket to top up the required ingredient stash. An hour and a half later, there was quite a triumph to behold. The squash, praise be, had not been sacrificed in vain. Boom! Ingredients (serves two) 1x medium sized spaghetti squash (ours was donated from a friend's garden) 1x large handful of green...