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Stephanie Beack
I'm a complex and contemporary New York City woman with a passion for food, travel, cooking, photography, wine, exploration and the exuberance of life.
Recent Activity
RM,
The banana is a huge key to this recipe and I daresay is the "secret" ingredient. 98% of people I've fed it to can't discern the banana. Only if you've got a great knack for deconstructing a dish in your mouth will you know it's there. It doesn't provide a strong banana flavor, especially since it's roasted, it provides a background sweetness and rich texture without fat and cream. Most people are absolutely stunned when I tell them it's in there. Try it!
South African Butternut Squash Soup (with roasted banana!! and curry!!)
The Republic of South Africa is an endlessly fascinating land. Its history, culture, people and topography are incredibly diverse and to me, very special. In the mid 17th century, the Dutch East India company established a trading post in South Africa. This post was directly in the "Spice ...
Kat, congratulations on losing the weight but more importantly-- embracing a healthier life for yourself. That's wonderful news and thanks for telling me about your success eating by Dr. Miller's advice. I found the book wonderful and and my time with her insightful so I'm thrilled to have heard of a great benefactor of her work!
The Jungle Effect by Daphne Miller, M.D.
Scrumptious readers, my favorite food book of 2008 is out on the shelves and let me tell you, it's refreshing, exciting, informative and full of terrific insight about how to ensure what you're eating is good for you-- for the rest of your life. This is the first time I've discussed a book on th...
Thank you for telling me about how you make them in your region and authenticity. Which region are you from? I just returned from two weeks in North Sulawesi. It was lovely. I looked for opportunities to try corn fritters there, but didn't have any. Thanks for speaking up and saying hello.
Indonesian Corn Fritters with Sweet-Hot Chili Sauce
Rarely do I cook from another person's recipe and when I do, I often regret it. When cooking, I have a specific vision in my mind and my tastebuds can "imagine" exactly what the result should be. Often, if I cook from another person's recipe, the results are not what my culinary imagination cr...
Hmmm, not sure. Everyone's been making it, I'm sure there are bakeries that sell it too.
Blockbuster Bread
Typically, if there is a best-seller, a blockbuster movie or a pop-culture trend I am either an early adopter or I am suspicious of the wave of mass-culture and stay far away. This is also true in the kitchen, where I really enjoy doing my own thing and making things up. For the first time in ...
Indeed! The entire key to this whole dish is the fresh pasta and the subtle hand with flavorings and technique. Hopefully you can try it again with fresh pasta, arugula and less lemon juice. Those are all important parts of the delicate flavor profile.
Fresh Fettuccine Part II: The Dish
This is part two of my first fresh pasta making experience, you can read about making the pasta dough in my previous post. After all that hard work, I had built up an appetite and was famished! I decided to give the fettuccine a light treatment because I really wanted to be able to taste th...
Sounds like a good variation, thanks for letting me know.
Avocado Crusted Tuna
My husband and I love sushi and Japanese food, but to me it's a very romantic and sensual meal so I rarely eat it alone. Tonight, on my way home I was craving the bold flavors and textures of sushi or maki rolls but was feeling very creative and inspired to experiment a little. I created a...
Ezraella, so glad the post was helpful. Clafoutis is a wonderful dessert and really quite versatile so try adding your own touch to one. Thanks for visiting the site, hope to see you again.
Clafoutis, Flaugnarde? Both? Neither?
When the season's last beautiful plums were on plump display in the Farmer's Market I knew they deserved special treatment. I had a class coming up teaching a French-style, local market produce-inspired class coming up so I wanted to make a clafoutis. However, a clafoutis is traditionally only...
Dana, glad you like the idea. Give it a try! It's very different and delicious.
Pan-Roasted Radishes with Brussels Sprouts and Tarragon Butter
I really love radishes, their crunchy and crisp texture and lightly spicy flavor remind me how much I love good produce. They evoke wonderful childhood memories of eating them directly from my Mom's wonderful vegetable garden. My favorite way to eat them is to give them a quick ice water ba...
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Mar 15, 2010
Yes, pretty much because as far as I know, I made this recipe up. You should try it!
Cara Cara Orange Salad with Pistachio Vinaigrette
While Winter weather may get us down, one of the best things this time of year is the incredible citrus fruits we can get from the warmer zones in North America. The weather in Florida has been so bizarre this year that we're lucky to be getting any good citrus at all and we should all do our b...
Hope you liked it, that lavender will be divine! I toss white wine with the vegetables when I add them to the roasting pan. You can also add a little to the sauce you make at the end. If you want a light sauce and not a gravy, that'd be a great thing to add. If you're making a stock or cream-based gravy, then skip the wine for the sauce.
Most Amazing Roasted Whole Chicken
I have been experimenting all Winter with roasted chicken and have finally settled on what I consider the ultimate, most spectacular variation I've tried. The recipe couldn't be simpler, but there are three things that make it truly extraordinary. If you make sure your recipe entails all three...
Nicole, so happy you and the dutch boy enjoyed them and indeed, authentic is what we aim for! As we say in Afrikaans, baie dankie!
Anyway You Like 'Em Pannekoek (pancakes)
Mr. Scrumptious and I revere Pannekoek. Literally translated, they mean "pan cakes" and are South African from Dutch roots, of course. They are like crêpes when sweet, also very much like galettes when savory, but are not made of buckwheat flour. They are like thin pancakes (not flapjacks) or...
Oh, Diana, I'm so sorry but yes. There is no way this recipe would work with anything but Tuna. It's meant to complement the hearty, meaty texture of tuna, and that includes the includes the chili oil and the wasabi. If a recipe starts with a light, white, flaky fish then you can often substitute other white fishes. But, if it starts with anything like tuna or swordfish or mackerel -- very unique textures and flavors, then you can't really substitute. My apologies and if you ever have questions BEFORE about substitutions, please feel free to email me.
Avocado Crusted Tuna
My husband and I love sushi and Japanese food, but to me it's a very romantic and sensual meal so I rarely eat it alone. Tonight, on my way home I was craving the bold flavors and textures of sushi or maki rolls but was feeling very creative and inspired to experiment a little. I created a...
Thanks, hopefully since you're addicted you'll make this recipe! It's so delicious and easy.
Scrumptious Garden Pesto Spaghetti
One of my favorite aspects of cooking is the improvisation and when I have fresh simple ingredients on hand, I am always putting a different twist on the classics. My herb garden is growing wonderfully well, just like my tomato plant you all have heard about. It's hard to keep up with the herb...
You're welcome, Fern. Hope to see you again soon!
Sunflowers Majesty and Givin' the Farmers Love
My favorite time of year is just beginning-- autumn. It is a time rich of smells, sights, sounds and amazing products from the Union Square Greenmarket in New York. I came home with armfulls of treasures this evening, and I have many fantastic ingredients that will be featured in upcoming po...
So true, Iced Green Tea. I hope you try my muffins out.
Scrumptious Tea Time
Some Sundays, I make a full-on feast and other days I just want to relax and spend quiet time with Mr. Scrumptious. On those days, one of our favorite rituals is late afternoon tea. This weekend after cleaning up the brunch dishes, Mr. Scrumptious came into the kitchen to find me busy with ...
Pizza Christchurch, you're welcome! I truly hope you try and love it.
C & D's New Zealand Vegetarian Pizza
My best friend and her husband went to New Zealand as honeymoon and overall celebration of their love of adventure and each other last year. I heard reports of incredible food (which wasn't a surprise, NZ has an great food reputation) wonderful restaurants and fabulous wine. She raved about a ...
Karyn, this sounds terrific and I'll have to try both scrambling and boiling. Thanks for the tips!
Prickly-Pear Cactus Fruit Salad
Now there's something I never had in New York. Prickly-pear cactus fruit. It made a gorgeous and very delicious Sunday brunch fruit salad, when combined with some other fresh produce from the farmers at a stand within 20 minutes' drive. California rocks: it's November 11 and today I bought f...
Way cute, yes, but if you're seriously going to use "Pardner" "Howdy" and "Y'all" a lot that is going to put a serious dent in the quality of our communication.
Let the Assimilation Commence
Yee haw, partners! Y'all better watch yourselves...I got a hankerin' to redefine your definition of cute down there....
GREAT list, TW. Well chosen and all true! if you need support during these misty days, I'm here. Know exactly how you feel. I'm misty over being BACK and it's been a month ;-)
New York, We'll Miss You...
I'm starting to get all misty about leaving New York now that the day is finally approaching. I've been compiling a list of all the things I'm going to miss about living here, and I keep thinking of new things every day. If you live here or are just visiting I highly recommend you check all of...
Happy Birthday to gorgeous little Cheeky! This is a truly wonderful tribute, TW. Nicely done, impressive and beautiful.
Happy Birthday Cheeky!
FOUR? Are you kidding me? Four???? How the heck did you get so old?? Where did the time go? And yet here you are...funny, precious, exhausting, talkative, kind, energetic, annoying, beautiful, and perfect. All four years of you. Happy birthday, kiddo. Every day you expand my capacity for...
Thanks, Flo! It's terrific to be back!!!
Return to NYC Banana-Mustard Potato Salad
Scrumptious readers, thank you for being patient. In the past month I've packed up our life in Northern California and moved back to my beloved New York. It's been a crazy and intense month, with no time for cooking anything other than the very quick basics that I know you've already mastered!...
Kelly, no I don't remove the skin. The skin also loses its bitterness in the purging process and therefore I like to keep it on for the extra flecks of color and the way the skin gets extra smoky, for maximum flavor.
Smoky Grilled Eggplant Dip
I spend a lot of time in my cooking classes teaching people to like things they thought they hated. In most cases, we dislike food because it's been mistreated or otherwise misunderstood in some way. Whether it's over-cooked, under-cooked or simply not understood, we can often lose the maximu...
Julie, I'm so honored you stopped by Scrumptious Street! I had no idea you visit me here. This recipe is really great so you should try it next year. I am not surprised my Grandpa also had the gift, I think it must be a genetic characteristic!
"Spring Chicken" with Asparagus and Morels
I know that sometimes we cooks, chefs and bloggers get predictable. But, every year there are certain foods or ingredients that really get our juices flowing, our kitchens humming, our hearts buzzing. Typically, they are items that are only at their peak a short time each year and we wait all y...
Carolyn, I am sure you'll love it as much as we did. Great, give it a try and let me know.
Smoky Grilled Eggplant Dip
I spend a lot of time in my cooking classes teaching people to like things they thought they hated. In most cases, we dislike food because it's been mistreated or otherwise misunderstood in some way. Whether it's over-cooked, under-cooked or simply not understood, we can often lose the maximu...
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