Normandie Kitchen

Shared food in a share house

Achiote
Aioli
Allspice
Ajwain

Bean sprouts
salad, with sesame
Beef
cheeks, with port, honey, and apple
Black beans, fermented
Blanching
Browning
– bones, for stock
meat
onions
Buns, stuffed
steamed, barbecue pork (char siu bao)

Cabbage
Romanian red cabbage salad
Carrot
lemon cumin salad
Cauliflower
kuku
Cheeks
braised with port, honey, and apple; beef or pork
Chicken
Kerala pepper chicken
piccata
poached, Chinese 5 spice
Chile, habanero
vinagreta de cebolla
salsa de yucateca
Chiles
oil (hong you)
harissa
– chili rojo con carne
Chopping
Cucumber
yogurt salad

Garlic
chopping
Grapefruit
pompelmocello

Hoisin sauce

Kebab
kebab, ground (kubideh)
Lemon
preserved
Lotus root
kinpira
pickled, French-Japanese style

Mayonnaise
Mirepoix
Mortar and pestle
Mushroom
shiitake salad, Yunnanese

Noodles
scallion
– cold, chicken and sesame sauce 

Okra
tomato and vinegar, Angolan
Onion
browning
lentil rice (mujaddara)
Orange, bitter
conserve

Pasta
zesty rotini salad, with tomato and basil
Pastry
rough puff
Pickles
lotus and gobo, in coriander seed marinade
Pie
cheddar-onion
Pomegranate
pomegranate molasses
Pork
belly, red braised
cochinita pibil
char siu (Chinese barbecue)
ribs, pickled mustard green soup

Roasting
bones
Rye whiskey
witty comeback

Salad
tabouli (tabbouleh)
watermelon, mint, and feta
Seasoning to taste
Sesame
Sichuan pepper
Soffrito
Soy Sauce
Spices
Chinese five spice
masala
tempering spices
toasting
harissa

Tabouli (tabbouleh)

Vegemite
Vegetables
flame roasting
murdering
Vinegar
rice, vinegar

Watermelon
mint and feta salad
Wok