Blondies with lots of nuts and honey to mimic the flavors of your favorite baklava can be made easily in one bowl for a fast treat.
Baby lettuces with colourful watermelon radishes and pomelo are dressed with a sweet maple balsamic vinaigrette and almonds for a light salad that works beautifully in winter to counter all those rich dishes that cold weather invites. I started getting a new CSA box recently which I have been quite pleased with. There have been some interesting finds that have shown up, like these small lettuce heads which came as part of the “stir fry mix”. They were just the sort of thing that would look amazing on a plate as part of simple salad. Within the same week we…Continue Reading
We spent the last several weeks in Italy, hence the lack of posts (I didn’t get enough ready before we left). But I have come back with many ideas for flavor combinations: turmeric, shrimp, and caramelized onions, a nut meringue custard cake, and an extra long layover in Stockholm meant we tried a moose burger with lingon berry ketchup. I will also have to perfect some sweet and sour onions I had with a lightly cooked tuna. But on to today’s recipe. I had been seriously desiring some sort of creamy dessert for a couple days – but not something…Continue Reading
It is very beneficial to be a decent culinary innovator when it’s 10pm and you suddenly want a cookie. A couple nights ago, I discovered a dearth of chocolate chips when I went to my easiest cookie recipe: a fairly basic chocolate chip cookie dough with a nice balance of brown and white sugars and a touch of cinnamon. But I did have cream and sugar and almonds, and I like toffee pieces in cookies or brownies as much as chocolate chips, so I went from there. When I say toffee in this context, it is not strictly the easily…Continue Reading
I always enjoy crisps and cobblers, but they are so challenging to take to any event yet always make too much for me to justify making one at home. So, why not make them handheld? Much better – particularly for taking to share with friends at the local brewery (since I needed to make multiple batches to get the recipe right). Chemistry of Cooking Tangent In pastries, the air bubbles that create that flakiness are the result of the water molecules from the oil becoming gaseous and expanding when heated. That water vapor becomes trapped in pockets which create the…Continue Reading
Well, I’m certainly discovering the challenge with a food blog. While it seems so simple just to write down about the foods I cook anyway, actually turning my experiments in the kitchen into repeatable written recipes is much more challenging. So while I refine several recent recipes, I’ll post a tried and true one. This brownie recipe is based off one that my friend T and I found when we were much younger. It was some obscure cook book that I can’t even remember the name of. And yet I have used it for the last 20 years as my…Continue Reading